Subj : Re: Wiring
To   : Dale Shipp
From : Dave Drum
Date : Wed Feb 08 2023 05:34:00

-=> Dale Shipp wrote to Dave Drum <=-

 DD> We had a laundry chute ... from the second floor hallway to the
 DD> cellar. Dad made a hook tool out of an old coat hanger (try finding a
 DD> metal one these days)

 DS> We still have a bunch of them.

I used to have. But they're mostly just memories now. Dry cleaners (yes,
they still exist) gave them with the cleaned jackets, dresses, trusers,
etc. And uniform services delivered the shirts and trousers of workers
clothing on them. My supply was used for many thins that rural folks used
to use baling wire for .... like exhaust hangers for the car or pick-up.
Or holding broken pieces in place on furniture, etc.

Now the hangers are plastic. And hard to re-purpose.

They were also useful in gas welding. I kept a supply in the garage/work
shop graded as to thickness and iron content. Saved a ton by not buying
welding rod from the welding supply houses.  Bv)=

 DD> (carefullu - very carefully measured) location and repeat. We didn't
 DD> have cell phones or even walkie talkies back then. Sure would have made
 DD> the job go smoother.

 DS> I can see that.  I did not have anyone to help, so a lot of climbing
 DS> down from the attic and then steps down to the basement and back were
 DS> involved.

I bet that got old in a hurry.   Bv/=

 DS> MMMMM----- Recipe via Meal-Master (tm) v8.05

 DS>       Title: Fake Cajun gravy
 DS>  Categories: Cajun, Sauce
 DS>       Yield: 1 Cup

 DS>       1 c  Water
 DS>       3 tb Brown gravy mix for 1 cup
 DS>    1/16 t  Red pepper *
 DS>    1/16 t  White pepper *
 DS>    1/16 t  Black pepper *
 DS>     1/4 t  Dried parsley
 DS>     1/2 t  Dried thyme
 DS>     1/4 t  Garlic powder
 DS>            Little dash red pepper flkes
 DS>     1/8 t  Choya hot sauce

 DS>   * from above means 2 Smigions (little measuring spoons)

Izzat like a pinch? Or "big" pinch?

Here is my favourite Cajun gravy. I was making this before I knew of
Justin Wilson and Vernon roger .... or Emeril, for that matter.

The white stock called for in the recipe is a thickened bone broth made
with celery, carrots, and onion. You can use veal, chicken or beef bones.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cajun Giblet Gravy
 Categories: Poultry, Sauces, Vegetables, Chilies
      Yield: 3 Cups
 
      1 ts Kosher salt
      1 ts Cayenne
      1 ts Ground sage
      1 ts Ground thyme
    1/2 ts White pepper
    1/2 ts Ground oregano
    1/4 ts Black pepper
      3 ts Unsalted butter
    3/4 lb Chicken gizzards & hearts;
           - in small dice
    1/2 c  Onion; minced
    1/2 c  Celery; fine chopped
    1/2 c  Bell pepper; small diced
      1 ts Garlic; pressed, chopped
    1/4 c  Flour
      3 c  White stock
 
  Combine salt, cayenne, sage, thyme, oregano, and
  peppers. Set aside.
  
  Heat butter in a large skillet, over a moderate
  flame. Add gizzards, onions, celery, and bell
  pepper.
  
  Heat and stir for 5 minutes, until browned.
  Reduce to a medium flame and whisk in flour,
  garlic, and seasonings mixture.
  
  Heat and stir for 3 minutes, until flour has
  browned.
  
  Whisk in stock, heat and stir for 15 minutes,
  until reduced to 3 cups
  
  Serve hot.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
 
.... Fireball? Real men like whisky flavoured whisky.
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